Quinoa mediterranean stack

Quinoa mediterranean stack with

Roasted capsicum hummus 


Ingredients for hummus 

1 red capsicum roasted 

1/2 a cup of soaked cashews ( soak 6 hours )

1 tablespoon of tahini paste 

Juice from 1 lemon ( about 2 large tablespoons ) 

1 teaspoon of salt 

1 teaspoon of garlic crushed 

1 teaspoon of paprika 

1/4 teaspoon of turmeric powder 

1 teaspoon smoked paprika 



  1. Add all hummus ingredients to a blender bowl or Nutri bullet jug
  2. Blend until smooth and creamy 
  3. You may need to stop and scrap down the sides a few times 
  4. Once smooth and creamy, taste and adjust salt or lemon if need be – Set to side until ready to plate up


Ingredients Quinoa Stack 

2 cups of cooked mixed colour quinoa 

1 finely diced shallot 

Juice from 1 lemon 

3 red bird eye chilli finely diced ( Use less if you don’t like it hot )  

1/4 teaspoon of salt 

2 tablespoons of olive oil 

1/4 cup of chopped fine parsley 

1/2 a cup of sliced green and black olives 

Season with cracked pepper to taste 


  1. Start by using a large mixing bowl to combine all ingredients for the stack in bowl
  2. Mix through well and taste – adjust salt or pepper if need 
  3. Set to side once happy with flavour 


Ingredients Zucchini Salad 

2 large zucchini spiralised 

1 cup of fresh garden peas or frozen and thawed 

1/2 cup of finely chopped mint leaves 

1/4 teaspoon of salt and pepper 

2 tablespoons of olive oil 


  1. Start by adding the zucchini to a large mixing bowl 
  2. Add the rest of ingredients and stir through well 
  3. Taste and adjust seasoning if need be 
  4. Set to side and get ready to plate up 



  1. Once you have made all 3 components 
  2. Grab a nice large plate or bowl 
  3. Place a brush stroke of hummus through the centre of plate like in the image 
  4. Leave a few tablespoons of hummus in the centre of plate 
  5. Now add zucchini in the centre on top of the hummus, making a circle about 1 inch thick 
  6. Place a ring mould in the centre of salad and stack in your quinoa into mould until its around 1 and 1/2 inches high 
  7. Now gently remove the mould -make sure that you have lightly pressed the quinoa into the mould before you remove
  8. Top with fresh mint and chilli 







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